300g dark chocolate buttons
5 Tbsp (100ml) thickened cream
1 Tbsp orange extract
Finely grated zest of 1 orange
Make the macarons following the Foundation Macaron Recipe adding orange food colouring.
To make chocolate orange ganache, put chocolate buttons and cream in a heatproof bowl set over a saucepan of simmering water, making sure bottom of bowl does not touch water, until chocolate is melted. Stir well. Set aside for 30-40 minutes or until ganache has thickened. Fold through the orange extract and zest.
Spoon ganache into a piping bag fitted with a 1cm plain nozzle. Pipe a little ganache onto 1 macaron, then sandwich with a second macaron. Repeat with remaining macarons and ganache. Serve immediately, or arrange on oven trays and refrigerate or freeze overnight.